Vietnamese-style veggie hotpot
VegetarianVietnamese
Prep: 10 mins
Total: 1 hr 10 mins
Ingredients
- 2 tsp - Vegetable Oil
- 4cm finely chopped - Ginger
- 2 chopped - Garlic Clove
- 1/2 - Butternut Squash
- 2 tsp - Soy Sauce
- 2 tsp - Brown Sugar
- 200ml - Vegetable Stock
- 100g shredded - Green Beans
- 4 sliced - Spring Onions
- To serve - Coriander Leaves
- To serve - Jasmine Rice
Instructions
step 1 Heat the oil in a medium-size, lidded saucepan. Add the ginger and garlic, then stir-fry for about 5 mins. Add the squash, soy sauce, sugar and stock. Cover, then simmer for 10 mins. Remove the lid, add the green beans, then cook for 3 mins more until the squash and beans are tender. Stir the spring onions through at the last minute, then sprinkle with coriander and serve with rice.